KINETICS OF DRYING PROCESS OF TOMATO FRUIT
DOI:
https://doi.org/10.61151/stjniet.v8i4.331Keywords:
drying, equilibrium humidity, desorption, heat capacity density, wavelengthAbstract
Abstract. The scientific research shows studies on the analysis of the kinetic laws of the drying process of tomato fruit were carried out. Non-traditional methods of heat treatment are proposed, based on low-temperature drying regimes aimed at preserving the biologically active substances contained in the tomato fruit. The molecular movement of liquid droplets in the product and the laws of movement of moisture towards the surface in the appropriate wavelength range of infrared light were studied on the basis of experiments.
Methods. On the basis of full-factorial experiments, the threshold values of the parameters affecting the drying process of tomato fruit were determined. In the initial stage of the period of heating and constant drying speed of the product, pulse treatment in the wavelength range of 0.7÷1.1 μm of infrared light, and in the period of decreasing moisture content of the product, use of continuous drying method in the wavelength range of infrared light of 2.4÷2.8 μm based on A drying device designed for processing tomato fruit based on pulse mode and continuous drying at low temperature has been developed.
Results. By using the non-traditional drying method, the results representing the drying curves of tomato fruit with a thickness of 8, 10, 15 mm and the drying process speed curves were obtained. The results show that 34-35% of the moisture content of the 8 mm thick tomato, 25-26% of the 10 mm thick tomato fruit, and 14-15% of the 15 mm thick tomato fruit content were experimentally confirmed.
